Recipes ala Mode

1 tbsp. fresh lemon juice

From: Janelle Mortensen

5 eggs, separated
Batter:
3 egg yolks
1 1/2 c. milk
1/2 c. oil
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/4 c. cocoa
Pudding:
1/2 c. flour
1/2 c. sugar
2 c. milk
2 egg yolks
1/4 c. butter
2 tsp. vanilla

Separate eggs and beat egg whites until stiff; set aside. For batter mix all ingredients well and fold in egg whites. Cook waffles. For pudding, combine all ingredients in a saucepan. Bring to a boil until thick. Pour over waffles.

Quince Topping:
1 c. sugar
8 coin-size slices fresh ginger
3 tbsp. lemon juice
3 quinces, peeled, cored and sliced (about 1 1/2 lbs.)

Pancakes:
2 c. plain nonfat yogurt
1 c. orange juice
2 large eggs
1/4 c. light brown sugar
1/4 c. butter, melted
2 tbsp. orange zest (from 2 oranges)
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt

To make topping: Combine sugar, ginger, lemon juice and 1 1/2 cups water in saucepan. Bring to a boil and add quinces. Cover, reduce heat to medium-low and cook 10-15 minutes or until quinces are tender. Remove ginger, and let stand, covered, at least 10 minutes. To make pancakes: Whisk together yogurt, orange juice, eggs, sugar, butter and zest in a bowl. Combine flour, baking soda, baking powder and salt. Stir flour mixture into yogrut mixture. Coat skillet with nonstick spray, and heat over medium-high. Ladle batter into 4 inch pancakes. Cook 2 minutes on each side, or until browned. Repeat with remaining batter. Top pancakes with quince slices, and drizzle with syrup. Transfer remaining syrup to pitcher, and serve with pancakes.

From: Sherri Jackson

2 c. flour
1/4 - 1/2 c. oil
2 eggs
2 tbsp. brown sugar
4 tsp. baking powder
2 c. milk

Combine all ingredients and cook in a waffle iron. This batter will keep in the refrigerator for about 5 days. **Notes: I always triple the recipe and I always use 1/2 white flour and 1/2 wheat flour.**

Original date May 2007
From: Kim Martinez

8 eggs
1/2 c. + 1 tbsp. flour
3/4 tsp. salt
1 tsp. baking powder
3 c. or 12 oz monterey jack cheese
1 1/2 c. cottage cheese
2-4 oz. diced green chili

Preheat oven to 350F. Beat eggs until light, stir in dry ingredients and mix well. Fold in cheeses. Bake in greased 9 x 13 inches pan for 40 minutes or until done. Let stand 10 minutes. Good eaten hot or cold. This is a great breakfast meal but may be used for lunch or dinner.

Original date March 2007

1 egg, lightly beaten
2/3 c. natural yogurt, plain or vanilla
2/3 c. milk
1 1/4 c. self-rising flour**
1/4 tsp. salt or 2 tbsp. maple syrup
Vegetable oil for cooking
Fresh fruit or syrup
Whipped cream, optional

Mix together the beaten egg and the yogurt, then stir in the milk, flour and salt or maple syrup. Mix until you have a smooth batter. Heat a little oil in a frying pan until sizzling hot. Drop heaped tablespoons of batter into the pan, leaving plenty of space around each one, and flatten slightly with a spatula. They should spread to about 2 1/2 inches across. Cook for 1-2 minutes until lightly browned. Drizzle with maple syrup or fresh fruit and whipped cream.

**Self-rising flour: 6 cups flour, 3 tablespoon baking powder, 1 tablespoon salt. Sift together until well combined. Can be stored in an airtight container for months. Measure like regular flour.

Original date February 2007
From: Lorna Sowards

1/3 c. shortening
1 c. sugar, divided
1 egg
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1 tsp. cinnamon

Combine shortening, 1/2 cup of sugar and egg. Add dry ingredients (except remaining sugar and cinnamon), alternately with milk. Mix well. Drop by spoonfuls into muffins cups or tins, fill 2/3 full. Combine remaining sugar and cinnamon. Sprinkle over muffin batter. Bake at 350F for 20-25 minutes. Makes 1 dozen muffins

Original date December 2006
From Jan Ryker

1 c. sugar
4 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 c. butter, margarine or shortening
3/4 c. milk
3 eggs
1 tsp. vanilla
1 tsp. orange zest, optional

In a large bowl combine sugar, flour, baking powder, salt and cinnamon. Cut in butter until it resembles cornmeal. Combine milk, eggs, vanilla and zest. Stir into dry ingredients just until moist. Roll out on a floured surface and cut with a biscuit cutter. Bake on an ungreased baking sheet. (Dough may also be dropped by spoonfuls into a muffin tin). Bake at 425F for 12-15 minutes.

Original date November 2006
From Susan McDaniel

1 c. canned pumpkin
1/4 tsp. baking soda
1/2 c. shortening
1 1/4 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Mix baking soda and pumpkin; let set. Cream shortening, sugar and eggs. Add pumpkin and dry ingredients, alternating. Fill muffin cups 2/3 full and bake at 375F for 20-25 minutes. Makes 1 1/2 - 2 dozen muffins